Rose Water Cheesecake
1 serving
240 minutes
Cheesecake with rose water is a refined treat inspired by exquisite Eastern aromas and American classics. This dessert combines the tenderness of Philadelphia cheese, the lightness of cream, and a subtle floral note of rose water. Its flavor is a harmony of sweetness and freshness, complemented by a delicate tartness of raspberry. The origins of this cheesecake can be found in the rich traditions of Eastern cuisine, where rose water is used to impart a special aroma to dishes. Served with rose petals and raspberry sorbet, this dessert becomes a true work of art—elegant, romantic, and unique. Perfect for festive moments when you want to add a touch of luxury and magic.
1
Whisk the yolk with sugar, add Philadelphia cheese and melted gelatin. Mix well.
- Egg yolk: 1 piece
- Sugar: 12 g
- Cream cheese (Philadelphia): 70 g
- Gelatin: 2 g
2
Add rose water.
- Rose water: 1 ml
3
Whip the cream separately and add it to the mixture.
- Heavy cream 35% fat: 20 ml
4
Mix thoroughly and pour into a mold. Place in the refrigerator to set (for about two to three hours).
5
Decorate the cheesecake with rose petals, fresh raspberries, and raspberry sorbet.
- Rose petals: 3 pieces
- Raspberry: 2 pieces
- Raspberry sherbet: 40 g